36 BERBERIS VULGARIS. 



rinegar, when green, and su1)stituto(l for capers. In .some countries in the 

 north of Europe, the berries are u.sed instead of lemon, for llavouriiig punch; 

 and, wlien fermented, it produces an acid wine, from which tartar is procured 

 by evaporation. Tliey are also in general use for garnished dishes. Medici- 

 nally, the berries, leaves, and roots, are powerfully acid and astringent ; the bark 

 is purgative and tonic ; and the berries, when brui.sed and steeped in water, 

 make a refreshing drink, in fevers. The astringent principle is also so abundant 

 in the bark, that it is used in Poland in tanning leather, which it dyes a fine yel- 

 low. A decoction of the bark is said to make a good gargle to strengthen the 

 throat and gums. When the berberry is cultivated in a garden for its fruit, it is 

 preferable to select the variety, or rather variation, called Berberis vulgaris 

 asperma, in which the seeds are said to be wanting, and in which the fruit is 

 sweeter than the common kinds. This shrub makes excellent hedges ; but there 

 exists a prejudice against it among agriculturists both in Europe and in Amer- 

 ica, from its supposed influence in producing blight, or mildew, on ttie corn or 

 grain growing near it. 



